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Easy Homemade Chocolate Ice Cream Recipe (no eggs)

ByKathleen Pope

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Five ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream! The best part, this chocolate ice cream recipe has no eggs! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream. This chocolate ice cream has become one of our favorite ice cream recipes.

This eggless chocolate ice cream is the perfect frozen treat any time of year, homemade chocolate ice cream is not just reserved for the hot months in our house. I love eating ice cream by itself, with hot fudge or a good chocolate syrup or even Magic shell (try my homemade version).

You will find this Mile High Mud Pie in our freezer anytime of year or a tub of this creamy Vanilla Ice Cream and you definitely have to try my new Ferrero Rocher Ice Cream recipe!

Overhead view of cup of ice cream with chocolate curls and a black spoon.

And if you are into chocolate, try this Texas Sheet Cake or Copycat Nothing Bundt Cake Chocolate Chip Cake or my famous Chocolate Chip Cookies!

Everyone needs a couple of basic ice cream recipes, this one uses a traditional ice cream maker vs. the no-churn type. I’m torn between the ease of no-churn ice cream and the amazing creaminess of a churned ice cream.

Both are scrumptious, both have their advantages — maybe you could host an ice cream block party! Everyone bring their favorite ice cream! Wouldn’t that be fun!

Container of homemade chocolate ice cream.

Did I mention I’m not a fan of chocolate ice cream? Yes, it IS true; never been a fan, just don’t like the flavor for some reason, BUT this creamy chocolate ice cream is a different story!

My people had to hide it from me! Just kidding….kind of. 🙂 

Why You Will Love this Easy Homemade Ice Cream

  • No raw eggs and no cooking required!
  • Creamy, amazing chocolate flavor with just 5 ingredients, perfect for a hot summer day
  • All natural ingredients, no sweetened condensed milk

The key to decadent and rich chocolate ice cream is in the cocoa powder, splurge a bit and go for a high end baking cocoa. Rodelle Cocoa powder is my favorite!

Simple Ingredients for homemade chocolate ice cream

Ingredients on wooden board for chocolate ice cream. Left to right. Grassfed whole milk, all natural sugar, Rodelle Baking Cocoa, Vanilla Extract, Heavy Cream and each item measuring in a measuring cup.

Be sure to print the recipe at the end of the post for full measurements and easy instructions.

  • Heavy Cream | aka Whipping cream, or heavy whipping cream, just don’t use actual “whipped cream“. I used organic heavy cream, this is the star ingredient besides the cocoa powder, don’t skim!
  • Whole milk | Again, you can use lesser percentages of milk, but you will sacrifice creaminess 
  • Unsweetened cocoa powder | Truly, splurge and use the good stuff here! This is my favorite!
  • Granulated sugar | I use all natural organic cane sugar, which has a bit of a molasses flavor
  • Vanilla extract | Go for the good stuff, the quality will shine, Rodelle Vanilla is my go-to brand.
  • Sea Salt | A pinch of salt actually brings out the chocolate flavor in the chocolate base

That’s it, were you expecting more? And you will notice, there are no egg yolks, this is not a custard base chocolate ice cream recipe, dreamy for sure, but this one gets it on the table faster!

Frozen glass dish with freezer container filled with Chocolate Ice cream and jar of chocolate sauce in background.

Easy steps to making Chocolate Ice Cream

Process shots for old fashioned ice cream. 1. Adding cream to cocoa powder and sugar. 2. pouring in milk to mixture. 3. Whisking mixture.4. Using hand mixer to mix the chocolate ice cream mixture.

Step 1 | Make the Chocolate Mixture

Grab your batter bowl and whisk (or use a hand mixer) together milk, cocoa powder, vanilla extract until cocoa powder and sugar are dissolved and combined, about 2 minutes.

Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.

Step 2 | Let it sit

Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer.

By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the creamy texture AND allows the cocoa powder to get to know the milk and the cream.

Step 3 | Freeze in Cuisinart Ice Cream Machine

Before pouring the ice cream base into the bowl of your ice cream maker, stir it again one last time — a nice gentle stir to ensure everything is mixed well.

Then pour mixture into your Cuisinart ice cream maker freezer bowl, add the ice cream paddle and follow the directions on your ice cream machine. Mine takes about 20 minutes. 

process shots for old fashioned chocolate ice cream 5. pouring into freezer 6. mixing into freezer 7. Pulling ice cream freezer blade out. 8. Pouring into container.

Step 4 | Add mix-ins and freeze

If adding mix-ins (see below for ideas), stir them in now, before freezing.

Transfer the ice cream mixture to an airtight container (see tips) and freeze for 6 hours to overnight for best results.

Scoop of chocolate ice cream.

Fresh Tips

  • This delicious homemade chocolate ice cream will be soft serve consistency straight out of the ice cream maker, freeze overnight for scoopable ice cream.
  • I put my container in the freezer while the ice cream maker is churning, Use a loaf pan or freezer safe container. Cover and tuck in the back of your freezer.
  • The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center.
  • Overnight or longer, firm, scoopable ice cream. But who’s kidding who, this stuff is fabulous straight from the machine or days later!

Frequently Asked Questions

Why is my homemade ice cream so soft?

Ice cream straight from the machine is a soft serve texture. However; if it’s super soft, it probably means your ice cream freezer wasn’t frozen solid before starting your churning.

What Came First Chocolate or Vanilla Ice Cream?

Chocolate was one of the first ice cream flavors, created before vanilla.
In 1775, Italian doctor Filippo Baldini wrote a treatise entitled De sorbetti, in which he recommended chocolate ice cream as a remedy for various medical conditions, including gout and scurvy. (Source) Gee, I wonder where we got the word Sorbet from!?

Can I use brown sugar in place of granulated sugar in ice cream?

The simple answer is yes! You will need to let it sit in the fridge at least 30-40 minutes and make sure that the brown sugar is completely dissolved. It will also lend a bit of a different flavor to the classic chocolate ice cream recipe, a bit more of a molasses flavor.

Can I use 2% milk when making ice cream?

Yes, it will not be as creamy, but other percentages of milk may be used in making ice cream.

Chocolate soft ice cream with swirls of fudge sauce in it.

Variations, Substitutions & Mix-In Ideas

  • Chocolate Fudge Brownie Ice Cream <== click for the recipe!
  • Mocha Ice Cream | Add 1 teaspoon Espresso Powder during mixing.
  • Mocha Almond Fudge | add 1 teaspoon instant coffee or espresso powder, plus chopped toasted almonds and some swirls of chocolate fudge.
  • Mint Chocolate Ice Cream | mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
  • Dark Chocolate Ice Cream | Instead of regular cocoa powder use dark cocoa powder, or try this black cocoa powder for intense cocoa flavor.
  • Fudge Swirl or Caramel Swirl | During the last few minutes in the machine, pour in about 1/2 a cup of your favorite fudge, caramel or other topping. 
  • Rocky Road Ice Cream | Add 1 cup mini marshmallows, ½ cup chopped sliced or whole toasted almonds and ½ cup regular or mini chocolate chips
  • Hand mix in some of the following: Toasted, chopped almonds, marshmallows, crushed Oreos, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)

Top Tips

  • Be sure your freezer container is frozen solid, I usually put mine in the freezer for at least 24 hours before making this easy chocolate ice cream recipe.
  • When mixing, make sure your cocoa powder and sugar dissolves completely, if not you will have gritty ice cream
  • To avoid ice crystals from forming on your ice cream, place a piece of wax paper and press it down on the top of the ice cream, then seal well. Airtight containers will be best, but you also do this on store bought ice cream containers as well.

I sure hope you loved this chocolate ice cream recipe with no eggs! Someday soon I will get a recipe with a chocolate custard based ice cream, but in the meantime, you will love this easy old fashioned chocolate ice cream!

Try all of my ice cream recipes

Let me know what you mix in to your old fashioned homemade chocolate ice cream!?

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Pin for chocolate ice cream with no eggs and no cook, scoop of creamy chocolate ice cream with spoon and chocolate curls.

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homemade chocolate ice cream recipe no eggs with scoop in white container with black spoon and chocolate curls on top.

Easy Homemade Chocolate Ice Cream Recipe

Author: Kathleen Pope
4.79 from 33 votes
Five ingredients — that's it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream, no eggs! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.
Print Save Pin Recipe Rate
Prep Time 5 minutes
Cook Time 30 minutes
Machine Time 20 minutes
Total Time 55 minutes
Course Ice Cream
Cuisine American
Servings 16 servings
Calories 170 kcal

Equipment

Ingredients
  

  • 1 1/2 cups whole milk, I used organic
  • 1/2 cup unsweetened cocoa powder, the good stuff
  • 1 cup granulated sugar, I use all natural organic cane sugar
  • 2 cups heavy cream, I used organic, aka whipping cream, or heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • Optional Mix-Ins, see notes
  • pinch sea salt, optional

Instructions
 

  • In a large bowl with a hand mixer or whisk, stir together milk, cocoa powder, vanilla extract and sea salt until cocoa powder and sugar are dissolved and combined. About 2 minutes.  Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen. 
  • Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream. 
  • Stir it again one last time — a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. Add in any desired mix-ins.
  • Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Press a piece of wax paper onto the ice cream, then cover and tuck in the back of your freezer.
    The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream.

Video

✱ Kathleen’s Tips

Can you use 2%, 1% milk, yes, absolutely, it won’t be as creamy, but will still set up!
Variations, Substitutions & Mix-In Ideas
  • Chocolate Fudge Brownie Ice Cream <== click for the recipe!
  • Mocha Ice Cream | Add 1 teaspoon Espresso Powder during mixing. Mocha Almond Fudge, add chopped toasted almonds and some swirls of chocolate fudge.
  • Mint Chocolate Ice Cream | mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
  • Dark Chocolate Ice Cream | Instead of regular cocoa powder use dark cocoa powder, or try this black cocoa powder for intense cocoa flavor.
  • Fudge Swirl or Caramel Swirl | During the last few minutes in the machine, pour in about 1/2 a cup of your favorite fudge, caramel or other topping. 
  • Rocky Road Ice Cream | Add 1 cup mini marshmallows, ½ cup chopped sliced or whole toasted almonds and ½ cup regular or mini chocolate chips
  • Hand mix in some of the following: Toasted, chopped almonds, marshmallows, crushed Oreos, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)
Top Tips
  • Be sure your freezer container is frozen solid, I usually put mine in the freezer for at least 24 hours before making this easy chocolate ice cream recipe.
  • When mixing, make sure your cocoa powder and sugar dissolves completely, if not you will have gritty ice cream
  • To avoid ice crystals from forming on your ice cream, place a piece of wax paper and press it down on the top of the ice cream, then seal well. Airtight containers will be best, but you also do this on store bought ice cream containers as well.

Nutrition

Serving: 1 Calories: 170 kcal Carbohydrates: 16 g Protein: 2 g Fat: 12 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Cholesterol: 36 mg Sodium: 17 mg Potassium: 104 mg Fiber: 1 g Sugar: 15 g Vitamin A: 474 IU Vitamin C: 1 mg Calcium: 51 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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29 Comments

  1. 5 stars
    Oh my goodness, it’s literally the only recipe you’ll ever need!! I have made this numerous times now. Family tried and APPROVED! I did change it up a bit. I used 2 cups whole milk instead of 1 1/2cups, and 2tsp. Vanilla. I also used 1/8tsp Guar gum, it helps with the creamy texture. Mix with sugar first to help incorporate evenly. Then follow the rest of the recipe.

    Vanilla Ice Cream
    Okay I did another thing…. I used this to make vanilla ice cream cut out cocoa. I still do the 2 cups whole milk and 2 cups heavy whipping cream. Added 1 Tbsp. good quality vanilla, and 1/2 tsp vanilla bean paste! Delicious 😋 I still use the Guar Gum 1/8 tsp. Mix in sugar with a whisk to fully incorporate, then add other ingredients. This is my go to every Flavor Ice Cream! Lol 😂

    Reply

  13. 5 stars
    I made this on the 4th and my granddaughter had never seen ice cream made. She now considers this my superpower! So delicious thank you!

    Reply

  16. My husband has a bowl of ice cream every night for his bed time treat, this would be a great one to make for him. It looks delicious! Thanks so much for sharing with us at Full Plate Thursday,448 and hope you will come back soon!
    Miz Helen

    Reply